Braised Red Wine & Peppercorn Beef Stew
Showcasing Alberta grown black beans, this delicious stew is from our Alberta Pulses from Coast to Coast collection of recipes!
- Serving Size 1 cup (250 mL)
- Calories 447
- Fat 13 g
- Saturated Fat 4 g
- Cholesterol 77 mg
- Carbohydrate 27 g
- Fibre 6 g
- Sugars 5 g
- Protein 40 g
- Sodium 245 mg
- Potassium 946 mg
- Folate 121 mcg
- Iron 5 mg
- 1.5 lbs (680 g) beef stewing meat, cut into 1-1 1/2" cubes
- 2 Tbsp (30 mL) canola oil, divided
- 2 Tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) diced white onion
- 1 1/2 cups (375 mL) medium diced carrots
- 2 cloves garlic, chopped
- 2 Tbsp (30 mL) tomato paste
- 2 cups (500 mL) beef stock
- 2 cups (500 mL) dry red wine
- 2 bay leaves
- 2-3 tsp (10-15 mL) coarse ground black pepper
- 2 cups (500 mL) cooked black beans* or 1 can (19 oz/540 mL) black beans, drained & rinsed
- 1 cup (250 mL) spicy microgreens (mustard, arugula, radish, etc.) OR
- 3 Tbsp (45 mL) chopped fresh parsley
Pat the beef dry with paper towel and season well with salt and black pepper. Dredge lightly in flour (approx. 2 Tbsp, use more if needed), shaking off the excess.
Heat 1 Tbsp (15 mL) oil in a large thick bottom pot over medium-high heat. Brown half the beef and transfer to a plate. Add the remaining oil to the pot and brown the rest of the beef. Remove the beef from the pot and set aside.
Add onions, carrots and garlic to the pot and cook for 2-3 minutes, stirring continuously, while scraping off the bottom to prevent bits from burning. Stir in tomato paste and continue to cook for another minute.
Deglaze the pot with stock and red wine, scraping the bottom to remove the tasy bits. Add seared beef and stir in bay leaves and ground black pepper (add more pepper to taste as desired).
Bring to a boil, reduce heat to a simmer and cover with a lid. Cook for about 1 hour 30 minutes or until meat is very tender, stirring occasionally.
Once meat is tender, stir in cooked beans and simmer for another 10 minutes, stirring often.
Remove bay leaves.
Season to taste with salt and black pepper, plate and garnish with microgreens or parsley. Serve alongside prepared whipped potatoes, rice or quinoa. Enjoy!
- This is a great make-ahead meal and it freezes well!
- This recipe calls for cooked black beans, but pinto beans, green lentils or red kidney beans are all great alternatives.
- Dealcoholized wine can be used as a substitute in this dish.
*See “Preparing” on our website for cooking options.